Show RASPBERRY VINEGAR IS SUPERIOR FOR MANY SALADS c AND BEVERAGES L t I 1 N i T il j in n salads salad and other table Dall cacie the th raspberry flavor will be fun found very agreeable poliard Pr liard by the th united states department of agriculture an ali excell excellent en t vinegar may be mode from raspberries rasp berries which will r retain e maln infinitely indefinitely le t the he odor a and 1 I of navor flavor if properly preserved experiments carried out in the bureau of of the united states department of agriculture have shown that this delicious vinegar can lie he made in the home when the alie garden garde 11 affords a liberal supply of tills fault vinegar made from raspberries rasp berries Is dark in color samples made in the bureau of chemistry and properly bottled were ere found after three years to have hae retained not only the original degree decree of acidity but the odor aud laor flavor in salads and other table delicacies the raspberry flavor Is very agreeable A refreshing hot weather drink can be prepared by adding a email amount of this vinegar to water and icing and sweetening to taste how to make vinegar two fermentations the alcoholic and the alie acetic are necessary necess nry ury in making In the method Is as follows use ordinary straight sided open topped stone jars as receptacles with the aid of a potato masher mash up eight quarts of good ripe raspberries rasp berries of either the red or black variety stir thoroughly into tills this mash one half cake of compressed yeast east which has first been macerated ma in a small amount of the juice bat jar stand in a warm place about 75 degrees F and keep covered either with lid or with cheese 1 C to protect from insects stir well every day about one week Is required to complete the alcoholic fermentation ment atlon the time needed to utilize the sugar in the berries completely may be determined determine by one of two methods 1 weigh the jar carefully each day and record the weight wel glit warm loss of weight ceases the fer Inen indentation tation Is complete 2 test some of tile juice with a brix or bal balling tin g hydrometer the reading of a juice suitable for making a satisfactory vinegar should not be less than 10 As the fermentation proceeds this will decrease dally daily until it Is not more than 1 or 2 which indicates that the sugar has practically all been utilized action of yeast the action of the yeasts on the cells makes it easy to separate the juice from the berries squeezing it by b hand through cheesecloth the juice Is then returned to the jar and to insure a proper acetic fermentation a small amount of vinegar should be added as aa a starter an vinegar is best for this purpose but if this Is not at hand use any good vinegar negar in the proportion of 1 part to 4 of the fermented juice cover as before and allow to stand without agitation in a warm place A scum or film will soon boon form this should not me disturbed the acetic fermentation sometimes takes place very rapidly where berries tire are used the acidity should be de dally daily by withdrawing a small amount of the vinegar by means ot of suction through a pipette or glass tube rube and submitting it ta a test hy by tile the use of a vinegar tester or in the absence of this determining by the taste when it Is sufficiently acid As soon as the vinegar reaches a proper degree of acidity it should contain 4 per cent acetic acid the fermenting process should be stopped this Is done by first filtering through paper or filtering cloth and bottling bottles should be well filled and seated sealed tightly with piu par affined corks |